Method of producing a dehydrated food product

ABSTRACT

A METHOD OF PRODUCING A DEHYDRATED FOOD PRODUCT COMPRISING MIXING A XANTHOMONAS HYDROPHILIC COLLOID WITH AN AQUEOUS FOOD SUSPENSION, THE QUANTITY OF XANTHOMONAS COLLOID RANGING FROM ABOUT 0.001 TO ABOUT 1.5 PERCENT BY WEIGHT OF THE AQUEOUS FOOD SUSPENSION, AND THEN DEHYDRATING THE AQUEOUS FOOD SUSPENSION. THE DEHYDRATED FOOD PRODUCT CAN ALSO BE PRODUCED BY DRY MIXING A DRY XANTHOMONAS HYDROPHILIC COLLOID WITH A DEHYDRATED FOOD PRODUCT.

United States Patent Office 3,694,236 Patented Sept. 26, 1972 3,694,236 METHOD OF PRODUCING A DEHYDRATED FOOD PRODUCT Ray L. Edlin, San Diego, Calif., assignor to Kelco Company, San Diego, Calif.

No Drawing. Continuation of application Ser. No. 48,845, June 11, 1970, which is a continuation of application Ser. No. 734,225, June 4, 1968, which in turn is a continuation-in-part of application Ser. No. 397,322, Sept. 17, 1964. This application June 18, 1971, Ser.

Int. Cl. A2311 7/02 US. Cl. 99-199 2 Claims ABSTRACT OF THE DISCLOSURE A method of producing a dehydrated food product comprising mixing a Xanthomonas hydrophilic colloid with an aqueous food suspension, the quantity of Xanthomonas colloid ranging from about 0.01 to about 1.5 percent by weight of the aqueous food suspension, and then dehydrating the aqueous food suspension. The dehydrated food product can also be produced by dry mixing a dry Xanthomonas hydrophilic colloid with a dehydrated food product.

This application is a streamlined continuation of Ser. No. 48,845, filed June 11, 1970, now abandoned, which in turn is a streamlined continuation of Ser. No. 734,225, filed June 4, 1968, now abandoned, which in turn is a continuation-in-part of Ser. No. 397,322 [filed Sept. 17, 1964, now

abandoned.

This invention relates to dehydrated food products and more particularly to methods and materials for improving the hydration of dehydrated foods by including therein a Xanthomonas hydrophilic colloid.

The art of dehydrating foods is an ancient one, and men for centuries have desired to remove moisture from food material so as to reduce its weight and bulk, thus making it easier to store and transport, and more especially to decrease the likelihood of food spoilage, thus making it possible to successfully store food longer by discouraging the growth of micro-organisms which require a high level of moisture for growth. For instance, bacteria usually do not grow below an equilibrium vapor pressure (e.v.p.) of 94, whereas mold usually disappears below about 75 e.v.p. Thus it becomes important to food processers to consider dehydration of foods.

In recent years, the combined rise of storage and transportation costs and availability of improved dehydration apparatus and techniques have caused food dehydration to become much more popular. Dehydration apparatus can vary from simple evaporators which boil water out of a food to vacuum evaporators, drum dryers, spray dryets (such as are used to convert milk into dry powder), continuous vacuum dehydrators (such as are used to make orange juice powders) and freeze-drying equipment which is recently coming to the fore. Although expensive, freezedrying is extremely efficient and superior in quality, being applicable for a range of foods from semi-solids, such as meats, to powders, such as juice concentrates. A combination of this freeze-drying with dehydration known as dehydro-freezing is now used for pimientos and peas, for instance.

While these dehydration techniques are growing in use, they are still beset by problems, the solution of which would make them more useful than at present. One such problem is the problem of reconstitution of dehydrated foods with water, i.e., rehydrating them. This process is usually a time-consuming one such as when dried fruits are soaked in water prior to cooking. Another such problem is the time required for dehydration. As the time required for dehydration is decreased, the processing costs are reduced due to the more efficient use of processing equipment.

It is an object of this invention to provide composite food products which are rehydrated or hydrated more rapidly and more completely, especially in the case of dried or dehydrated foods and'to provide a method for so doing.

Another object of the invention is to provide such food products which upon hydration will possess improved con sistency, texture, and mouth-feel as compared to similar products heretofore known and a method for so improving them.

An additional object is to provide such a food product the color of which upon reconstitution will more closely resemble the original color of the food than heretofore and to provide a method for so doing.

Still another object is to provide such a food product which is more readily soluble in aqueous or lipophilic products even when cold and a method for so doing.

Other objects of the invention will appear as the description thereof proceeds.

Generally speaking, and in "accordance with an illustrative embodiment of my invent-ion, I accomplish one or more of the above objects by incorporating a relatively small amount of a Xanthomonas hydrophilic colloid into food products which are to be hydrated, i.e., to which an aqueous medium is to be added, or rehydrated as in the case of dried foods, i.e., foods dehydrated by any convenient means. The Xanthomonas colloidal material is preferably mixed in an aqueous solution of food material prior to the dehydration thereof. It may also be admixed with a dehydrated food prior to the hydration of rehydration thereof. Suitable amounts of a Xanthomonas colloid for use in accordance with my invention have been found to be in the range of about 0.01% to about 1.5% of the weight of the aqueous food suspension to be hydrated or the weight of a dehydrated food material including the weight of the aqueous medium required for rehydratlon. A preferred range of such a Xanthomonas colloid for use in accordance with my invention is from 0.1% to .9%.

The amount of Xanthomonas colloid required in acordance herewith will vary depending upon the particular material employed as will be more particularly noted from Table II hereinafter set forth. In using a Xanthomonas colloid produced by the bacterium Xanthomonas campestris I have satisfactorily used amounts of such a colloid in the range of from about 0.1% to 0.5% of the wet weight of the food product.

An an illustrative embodiment of my invention, I have incorporated into a portion of tomato paste, about 0.25% by wet weight of colloid elaborated by the bacterium Xanthomonas campestris in an aqueous solution. When this mix was dehydrated and later reconstituted with sufficient water to form a palatable tomato paste, the paste had improved body and texture; had improved mouth-feel, color and flavor, and reconstituted more completely and quicker than with any other known means. In Table I below the resulting tomato paste is compared with an untreated tomato paste.

Dehydrated tomato flakes were prepared by blending However, these alternative Xanthomonas hydrophilic tomato paste with an aqueous solution of Xanthomonas colloid materials are not full equivalents, i.e., they must campestris hydrophilic colloid as aforesaid. After dehybe substituted in different proportions from that of the dration, the product was flaked and rehydrated. The re- Xanthomonas campestris. Accordingly, equivalent Xansults were as follows: 5 thomonas colloids found satisfactory for substitution for TABLE I Oono., Dried film charac- Mouth-feel after Brookfield Sample percent teristics rehydr. Behydniacility viscosity Xanthomonas campestrishydrophiliccolloid 0.5 Good G00d+ Rapid 850 Xanthomonas campestris hydrophilic colloid 0. 25 do do 78 UntreaterL Poor- Poorliair 6 In the example of my invention set forth above, I used the campestris variety in the examples to be described a colloid produced by the bacterium Xanthomonas hereinafter are listed below in Table H. Listed also are the campestris. This colloidal material is a polymer containrelative proportions generally substituted for one part ing mannose, glucose, potassium gluconate and acetyl radi- X anthomonas campestris. cals. In such a colloid, the potassium portion can be TABLE H replaced by several other cations without substantial change in the property f the material f the instant Xanthomonas collord equivalents Substrtuent colloid poses. This colloid, which is a high molecular weight, were derlved from: q y, Parts exocellular material, may be prepared from the bacterium Xanthomonas Campesfris 1 Xanthomonas campestris, by whole culture fermentation Xanthomonas malvaceamm of a medium containing 2% to 5% commercial glucose; Xmlthomonas carom? 125 organic nitrogen source, dipotassium hydrogen phosphate Xanthomonas begomfles Snafu 3 1-65 and appropriate trace elements. Xanthomonas lfegofllae, t aln 9 1.1

The incubation time is approximately 96 hours at 28 Xanthomonas "lcanae 15 C., aerobic conditions. In preparing the colloid as afore- Xanthomonas Phaseoli said, it is convenient to use corn steep liquor or distillers Th follo i are f th examples of dehydrated food dry solubles as an organic nitrogen source. It is expedient t i l ill t ti my i i to grow the culture in two intermediate stages prior to the final inoculation in order to encourage vigorous growth EXAMPLE 1 of the bacteria. These stages may be carried out in media having a pH of about 7. In a first stage, a transfer from an agar slant to a dilute glucose broth may be made and Selected vegetables are chopped and then dehydrated the bacteria cultured for 24 hours under vigorous agitawith the least heat necessary to drive off most of their tion and aeration at a temperature of about 30 C. The natural moisture. This keeps them uncooked and retains culture so produced may then be used to inoculate a their raw flavors, colors and vitamin content. These are higher glucose (3%) content broth of larger volume in a then mixed as follows:

A dehydrated vegetable soup mix second intermediate stage. In this stage, the reaction may Lb. be permitted to continue for 24 hours under the same Dehy Chopped vegetables 5-10 conditions as the first stage. The culture, so acclimated Vegetable proteins (preferably dried Dunlap, for use with glucose by the aforementioned first and sec- M darin or Manchus soy beans) 15-25 ond stages, is then added to the final glucose medium. MOIIOSOdium glutamate 4-8 In the aforesaid method of preparing a Xanthomonas NaCl 10-15 campestris hydrophilic colloid, a loopful of organism from Sodium nitrate 4 4/ the agar slant is adequate for the first stage comprising And as desired: 200 milliliters of the said glucose media. In the second mI- m lk powder 20-30 stage the material resulting from the first stage may be G und sucrose 34 used together with nine times its volume of a 3% glucose White wheat flour com Star 911 q medium. In the final stage, the material produced in the This Star h) 2025 second stage may be admixed with 19 times its volume Condiments: pepper (black and white), marjoram, of the final medium. A good final medium may contain y (1) 3% glucose, 0.5% distillers dry solubles, 0.5% dipotas- Xanthomonas campestris Colloid 2 0-02 to 0.06 sium phosphate, 0.1% magnesium sulphate, and water. 1 taste The reaction in the final stage may be satisfactorily car- 2 3115018111! to constitute about (105% Of e W t of t r ried out for 96 hours at 30 C. with vigorous agitation and ingredients aeration. The resulting Xanthomonas campestris colloidal The resulting Product l e observed to have excelmaterial which I have found to be particularly suitable for lent consistency and mouth-feel and Viscosity, that is When my purpose can be recovered by precipitation in methanol reconstituted with the conventional amounts of water. It of the clarified, i.e., filtered or centrifuged, mixture from Wil o eXhibit a flavor and when d hydrated,

the fermentation. This resulting material may be further that is quite Close to the undehydrated soup. The Xancharacterized as a hydrophilic colloid produced by the thomonas hydrophilic colloid (i.e., the Xanthomonas bacterium species, Xanthomonas campestris. campestris colloid) used here can be added either prior Alternative Xanthomonas colloidal material was pre- 7 to dehydration or thereafter, for instance, upon reconpared by repeating the above preparation procedure with stitution. However, adding it prior to dehydration will certain other known Xanthomonas bacteria, namely with: be especially advantageous since it will require no extra Xanthomonas mcanae, Xanthomonas cwrotae, Xartprocessing steps and will result in a superior product, thomonas begoniae, Xanthomonas phaseoli, and Xanhaving all of the necessary ingredients except the water thomonas malvacearum. added upon reconstitution.

Similar advantageous improvements may be effective with other varieties of dehydrated soup products such as in the following:

Drum dry the aqueous produce to obtain the desired dehydrated form.

The ingredients and proportions of a dehydrated soup mix or similar food product will of necessity vary, depending upon the type of soup being produced. The optimum level of Xanthomonas hydrophilic colloid to use will also vary, depending upon the characteristics desired in the finished product.

EXAMPLE 3 Celery soup Lb. Celery salt 7 Salt v 1 Edible tallow 7 Xanthomonas campestris colloid 0.02 Soup flavoring or extracts of yeast or wheat 25 EXAMPLE 4 Cream of mushroom soup mix Percent Whole milk powder 27 Wheat starch 20 Wheat flour 15 Dried mushrooms Salt 12 Vegetable fat 9 Protex 3 Xanthomonas campestris colloid 0.05 Monosodium glutamate 1.5 Onion powder 1.5

EXAMPLE 5 Dehydrated tomato soup Parts Potato flour 64 Onion powder 5 Tomato puree (25% solids) 60 Salt 16 Sugar 12 Xanthomonas campestris colloid 0.15 Black pepper 1 To taste.

Dehydrate the mixture and then package in moistureproof container.

EXAMPLE 6 Dried tomato powder In preparing the solid tomato material whole tomatoes are sliced and peeled but not blanched as is done with other vegetables. They are then fumed in sulfur for about 20 minutes to aid in retaining their color and vitamin C content and also to improve their keeping properties. They are then dried by heating below about 150 F. so as not to darken the solid matter, until no moisture is squeezable from the material (2-3% moisture). The material is then ground to a meal or chopped into flakes. Prior to the drying process, the Xanthomonas hydrophilic colloid such as 0.05% Xanthomonas campestris colloid is incorporated into the solid material to be dehydrated therewith. The tomato puree may be concentrated in a vacuum pan to a heavy consistency and then dried to flakes on a drum drier.

Like most dehydrated vegetables, the tomato powder may be reconstituted with water. This is frequently accomplished merely by allowing the material to rest for a period in the cooking water prior to heating it. The reconstituted tomato paste will be improved as was above in the foregoing example of the invention.

The invention may be likewise incorporated in other dehydrated vegetables, such as freeze-dried vegetables. For instance, potatoes may be dehydrated as flakes for more economical storage and transportation. For dehydrating potato flakes, the raw potatoes are washed, cooked, steamed under pressure, mashed and dried on steam-heated rollers. The dried powdery material is thereafter scraped off and packaged. Such a process will yield about parts flakes from about 400 parts raw potatoes having about 18% starch. The flakes will customarily be made up of: 12 to 15% water, 6 to 7% protein, 0.4% fat, 1.3% cellulose, 72-77% nitrogen-free extracts, and should include about 0.05% Xanthomonas hydrophilic colloid material.

Powdered ice-cream mix (of the type specified by the U.S. Army Q.C.) having the following powdered con- To reconstitute, add 1.7 pounds of water to each pound of powder. This results in the following ice cream product:

Parts by weight Fat 10.22 Non-fat milk solids 10.42 Sugar 14.96 Stabilizer 0.37 Water 64.03

Xanthomonas campestris colloid 0.37

EXAMPLE 8 Instant sauces Instant sauces, such as gravies and white sauce, will be vastly improved by the addition of a Xanthomonas colloid according to the invention. The invention gives a sauce faster and more complete rehydration properties and improves its mouth-feel, flavor and body. It also provides a rehydrated sauce having a smoother, more uniform consistency; one that will not separate upon storage. Since the viscosity of a Xanthomonas hydrophilic colloid is relatively unalfected by heat, it can be used in improving sauces to be served either cold or heated. The ingredients will vary as is known to those familiar with such foods.

The basic ingredients of rehydrated, reconstituted foods for use with the present invention will comprise an aqueous medium in which food solids are dispersed together with various addition agents, such as the inventive rehydration-promoting Xanthomonas hydrophilic colloids, sweeteners, fillers, proteinaceous matter, edible fats, animal extracts, coloring agents, yeast, monosodium glutamate, grain flours, stabilizers and others commonly used in dried foods.

In the foregoing, I have described various rehydrated food compositions apt for use with the invention. While these foods have proven especially apt for use with the rehydration-promoting agents prescribed by the invention, other foods and edible suspensions or powders-to-be-hydrated, such as instant desserts, pastry mixes and the like, will likewise employ the inventive addition agents with similar advantageous results. Even powdered condiments, such as monosodium glutamate, or liquid con diments, such as Worcestershire sauce, may employ the invention, especially for incorporation into rehydrated foods. Foods incorporating a Xanthomonas colloid in ac- The concentrations of the various colloids shown in Table III are in terms of percent by weight of the tomato paste solutions which were dehydrated in the manner described above. The consistency and mouth feel of the recordance with my invention include virtually all edible hydrated materials was determined by both visual obcompositions wherein it is desired to improve facility of servation and the feel of the materials in the mouth. A hydration, texture and body without any deterioration in material which was judged good or very good was comproperties due to dehydration or reconstitution processes. pletely rehydrated and had a smooth homogeneous con- The invention may be employed before dehydration or sistency. A material judged poor or very poor had a thereafter and will not impair the delicate flavor or color lumpy non-homogeneous consistency and contained hard f a f d. Many foods to hi any aqueous di particles which had not been rehydrated. Materials judged will be added are suitable subjects of Course, fair had a mouth feel and consistency which were inter- Using my invention with the above wide range of hymediate t0 the eXtfemeS of good or P drated food mixtures, one need only add a Xanthomonas Rehydl'ation ftleility as Set forth in Table III refers colloid of h type ib d, using f om about 0,01% to the time required for rehydration. Materials having a to about 5% by weight f the rehydrated fogd Product rapid rehydration were completely rehydrated after about depending upon h Species of Xanthomonas ll id 30 minutes. Those having incomplete rehydration facility ployed, upon the h d i fa ility d other ff were not rehydrated after about 3 hours of treatment. desired and upon the type and h proportions of h f d, Those materials having a moderate or fair rehydration water and other fl ti lngl-edients facility required several hours to obtain rehydration. Com- A number f tests were erfo med i hi h food pletion of rehydration was determined by both visual obproducts containing thickeners were dehydrated and subsel'vatioh and y Placing the materials in the mouth to sequently rehydrated in order to measure the effectiveness detefl'hihe Whether they contained hlIIlPS and Were of a Xanthomonas hydrophilic colloid as compared with homogeneous- Complete rehydlatio11 Was indicated y a various thickeners. In these tests, tomato paste solutions homogeneous cohsistehey and the absence of p were formed by mixing 16% by weight of a tomato paste The Brookfield viscosities set forth in Table III were containing 25% solids with 84% by weight of distilled obtained at using a Brookfield viscometer, water. To 300 gram samples of these tomato paste solu- Model using the pp p Spindle rotating at tions were added various colloids which were mixed by a Speed of 50 -I A number spindle is used at stirring at a speed of 800 rpm. for minutes. After the 30 cosities p to 100 1 a number 2 Spindle at viscosities mixing had been carried out, each of the samples was between 100 and 500 P a number 3 Spindle at heated to 160 F. in a thermostatically controlled water eoSitieS between 500 and 2,000 1 aod a number 4 bath. spindle at viscosities above 2,000 cps. The Brookfield The samples were maintained at 160 F. for 15 minviscosities of the materials after rehydration are closely utes with periodic agitation. The heated samples were related to the completeness of rehydration. If rehydrathen spread in thin layers, one-eighth inch thick, in alution was incomplete or very slow, the resulting material minum containers and dried in a forced air dryer at a had a Brookfield viscosity which was relatively low. temperature of 120 F. to give films of dehydrated toma- As shown in Table III, the test samples containing a toes. Xanthomonas hydrophilic colloid according to my inven- Following dehydration in the forced air dryer, the retion gave dried films whose characteristics were good. The sulting films were examined. A film was rated good if dehydrated food samples containing a Xanthomonas colit was homogeneous, and fairly uniform or continuous loid were found to have a better consistency and mouth in coverage without curling or lumping. A film was rated feel after rehydration than any of the test samples conas poor if it was lumpy or discontinuous. Films having taining a thickener other than a Xanthomonas colloid. ratings of fair were partially lumpyor discontinuous, but Lastly, the time required for rehydration, i.e., rehydranot as much so as those judged poor. Films rated as tion facility, was less with the dehydrated test samples tough were very hard and quite resistant to rehydration. containing a Xanthomonas colloid than with those con- The dried films were then cut into flakes and their taining any of the other thickening agents. l'ehydration characteristics were determined y adding 8 Still further tests were conducted in the general manner grams of dried tomato flakes to 150 milliliters of water set fo th b In these tests (Table IV), the Brookfield mamtalned at 9 Dllfihg fehydfatioh, the IIliXtUIe viscosities of the tomato paste solutions prior to dewas subjected to mtermrttent st1rring. The time required h d i were d t i d at temperatures of 72 F for rehydration was noted and the Brookfield viscosities d 160 F Th B kfi ld i i i were l d at 160 F. of the rehydrated samples were measured. termined at temperatures of 160 F. immediately after The results of the above described tests are set forth rehydration and later at 72 F after cooling of the rein the following table: hydrated materials. As in Table III, the concentrations TABLE III Cone., Dried m iiiftifiiit? tififiii? Sample percent characteristics rehydration Rehydration facility 160 F., cps ZZEiZZZZZ $223223 fiifiififiiiifi 3838531333333: 5 f??? fifiii iff; 53 Control Poor- Poor. Moderate 6 Guargum 0 5 Fair Fairly good do 84 Gum mnr 0 5 dn Fair Fair 63 g cgg 533 lea-mag 32 do ry sl w 46 niih i ceunoia. 3:13: 0 5 P313 it? iii 2 Cleargel;starch 6 0 Fai do do 5 Gum karaya 0 5 Good-.. Poor- .do 40 Gum, arabin 0 5 Fair dn do 10 Irish moss 0 5 Poor Very poor Slow Low methoxy pectin V 0 5 Good air Fair 45 Dextram- 0 5 Fair do Slow 104 set forth in the following table are percentages by weight of the tomato paste solutions prior to dehydration.

viscosity characteristics, i.e., the viscosity changes instantaneously with respect to shear. As the shear is increased,

TABLE IV Before dehydration, Brooldield After rehydration viscosity Time to Brookfield vis. Conc., dehydrate, Film Time to Sample percent 72 F. 160 F. hrs. properties rehydration 160 F. 72 F.

Xanthomonas campestris hydrophilic colloid..- 0.5 770 720 2 Good 30 minutes 728 732 Garrageenan 1.5 355 300 3 do 45 minutes 41 Gelled Dextran 5.0 1, 600 760 10 Tough.. Inc. after3 hour 48 31 Gum arable 3.0 90 77 6 Falr o 7 7 Low methoxy pectlm- 3.0 1,130 400 8 Tough 1.5 hours 26 500 Gelatin 3.0 370 81 7 do Inc. aiter3hours 24 Agar 3.0 600 121 10 19 Gelled Control 8 7 3 7 7 As shown by the data in Table IV, the sample con- 15 the viscosity is decreased such that the food mixture can taining a Xanthomonas colloid required less time for be readily pumped, etc. while still having a high viscosity both dehydration and rehydration than the other samwhile at rest or under conditions of reduced shear. ples. The fact that the sample containing a Xanthomonas My invention is quite suitable for treatment of food colloid required less time for dehydration is quite surproducts having various degrees of acidity and alkalinity. prising since this sample had the relatively high viscosity 20 Thus, for example, it is suitable for dehydration of fruit of 720 cps. at 160 F. prior to dehydration. The other juices or fruit purees having acid pHs of about 2.5 to test samples, with the exception of the dextran-containabout 3.0 or highly alkaline food products which would ing sample, were all considerably less viscous at 160 F. degrade thickeners. Also, unlike many thickeners, it is and yet required considerably more time for dehydration. not necessary to heat a Xanthomonas colloid in order This was true even of the control sample which had a to activate it. This will permit the use of my process at viscosity of only 7 cps. at 160 F. relatively low dehydration temperatures as required for Further, the test data in Table IV demonstrate the more heat sensitive food products, and, for that matter, relatively constant viscosity characteristics imparted by permits preparation of an improved dehydrated food a Xanthomonas colloid irrespective of the temperature product merely by dry mixing a dry Xanthomonas colloid of the test sample. None of the other thickeners exhibited with a dehydrated food product. this property and, in fact, gave viscosities at 160 F. I claim: which were, in general, much less than their viscosities 1. A process for forming an improved dehydrated food at 72 F. The uniform viscosity characteristics of a food product, said process comprising mixing a dry Xanthoproduct of my invention containing a Xanthomonas monas hydrophilic colloid with a dry dehydrated food colloid are very desirable in food products such as soups product, said Xanthomonas hydrophilic colloid being which are served hot. Dehydrated soup mixes of my present in an amount ranging from about 0.01 percent invention do not thin out to any extent when heated to about 1.5 percent of the hydrated weight of said food and, thus may be tailored to give the desired consistency product. and mouth feel at serving temperatures. 2. The process of claim 1 wherein said Xanthomonas The data in Table IV further demonstrate the stability hydrophilic colloid is mixed with said dehydrated food of a Xanthomonas colloid to dehydration processing. On product in an amount ranging from 0.1 to 0.9 percent of rehydration the viscosity of the test sample containing a the hydrated weight of said food product. Xanthomonas colloid was essentially unchanged from its viscosity prior to dehydration. However, the other thick- References Cited eners tested gave products whose viscosity after rehy- UNITED STATES PATENTS dration was generally considerably reduced from that prior to dehydration. 3,066,030 11/1962 Eolkm 99204 Several advantages are provided by the relatively vis- OTHER REFERENCES cons character of an aqueous food mixture during dehydration which contains a Xanthomonas colloid. The Manufactuflng Chemlst, May 1960, pp. 206, 207, 208. loss of volatile food components during dehydration is somewhat reduced to provide a dehydrated product which MORRIS WOLK Primary Exammer more closely resembles the product prior to dehydra- S. B. DAVIS, Assistant Examiner tion. Also, a relatively viscous aqueous food mixture is easier to handle since it has less tendency to splash than a relatively thin food mixture. An aqueous food mixture containing a Xanthomonas colloid has pseudoplastic US. Cl. X.R. 99-204 

